prep time 20 MINUTES
cook time 6 MINUTES
total time 26 MINUTES

This Red Cabbage Salad with Bacon and Goat Cheese is so delicious, and I’ve updated the recipe to use even more bacon and goat cheese. And this keeps well in the fridge, so the updated version makes 8 servings so you can eat some later for lunch!


  •  8 pieces thick-sliced bacon
  •  1 cup sliced green onions
  •  10 cups chopped red cabbage (see notes)
  •  4 T extra-virgin olive oil (or slightly less if you prefer to use some of the bacon fat in the dressing)
  •  4 T red wine vinegar
  •  1/4 tsp. garlic powder
  •  salt and fresh-ground black pepper to taste
  •  4 oz. crumbled goat cheese (see notes)

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  1. Cut the thick-sliced bacon into squares and then cook the bacon in a large frying pan until it’s very crisp and most of the fat is cooked out.
  2. While bacon cooks, slice the green onion.
  3. When bacon is crisp remove from the pan and discard the bacon fat. (You can use some of the bacon fat to replace olive oil in the dressing if you like that idea.)
  4. Cut cabbage into quarters and cut away the core. Chop cabbage into bite-sized pieces.
  5. Whisk together olive oil (or bacon grease), red wine vinegar, and garlic powder in the frying pan, turn heat to medium high, and cook the dressing about 15 seconds.
  6. Add the cabbage all at once and cook about 3 minutes, or until the cabbage is starting to wilt but is still slightly crisp. Stir often so the cabbage gets coated with the dressing.
  7. Put the wilted cabbage into a large bowl and season with salt and fresh-ground black pepper.
  8. Let cabbage cool at least 5 minutes. When cabbage is cooled a bit, stir in green onions.
  9. Then remove goat cheese from the fridge and crumble immediately.
  10. Stir the bacon into the cabbage and then gently stir in the crumbled boat cheese.
  11. Serve salad and enjoy!
  12. This salad is surprisingly good when it’s been in the fridge, although you might want to warm it just slightly in the microwave.



10 cups of cabbage is one medium-large head of cabbage.

Don’t remove goat cheese from the fridge and crumble it until you have wilted the cabbage and let it cool in the bowl.


In 2023 this recipe was updated to make more servings and slightly changed to make it even more flavorful. If anyone was a fan of the original salad, here is the list of ingredients for that:

  • 1 small head red cabbage
  • 6 slices bacon
  • 3 T extra-virgin olive oil
  • 1/2 cup diced red onion
  • 3 T red wine vinegar
  • salt and fresh ground black pepper to taste
  • 3 oz. crumbled goat cheese





Amount Per Serving: Calories: 212Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 387mgCarbohydrates: 14gFiber: 5gSugar: 7gProtein: 10g

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